About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Shavuot Recipes

Apple Chestnut Stuffing
Rushing through early Thanksgiving shoppers at the grocery store, I spy chestnuts. Growing up in the Northwest, hazelnuts and black walnuts are nuts that get people excited, especially if you know som... Read More
Linguine Alfredo
I offer this simple and rich linguine Alfredo as a one dish dinner. Kids love it and it is easy enough for young cooks to play chef. One might exclaim, "Whoa!" at the amount of dairy. L... Read More
Spinach Leek Frittata
*Note ~ this has been on the homepage before. That said, great recipe for this time of year. Spinach frittatas often appear at Shabbat Kiddush lunches, especially in the Sephardic synagogues. It teams... Read More
Salmon Poached in Court Bouillon
I've been making this salmon for Passover for years and years. In my retail Seder packages, it is an alternative starter to the gefilte fish I learned to make from Laurie Minsk. This salmon is als... Read More
Herbed Sour Cream or Mayonnaise
This is a wonderful sauce for fish; either dairy or pareve. It is especially simple if you are lucky enough to have an herb garden. Simply put the amount of sauce you'd like in a bowl, add sa... Read More
Pumpkin Cranberry Bread
I'm a big fan of all things pumpkin especially pumpkin pie and pumpkin borekas. This tea bread is right up there at the top. I love it for breakfast with a cup of tea. I'm not sure where ... Read More
Spanokopita (dairy or parve)
It's motzei Shabbat and I'm watching Hurricane Irene work her way up the Eastern seaboard. Times Square is abandoned, the subways are closed and crazy CNN reporters cruise the empty streets of... Read More
Carol Barer's Beloved Blintz Filling
Over the years, many family favorite recipes are sent my way. People love eating their own comfort food, specialties propping up favored members of the clan on stainless steel pedestals. Enthusiastic ... Read More
Basic Crepe Recipe
Aviva is home this summer and the "What do we have to eat?" question is frequently asked. My automatic response of "Nothing, what do you want?" is usually met with grumbles of &quo... Read More
Broccoli, Mushroom and Swiss Cheese Quiche
As we enter into the nine days preceding Tisha B'Av, it is customary that dairy meals are served. The beginning of the Hebrew month of Av until the actual anniversary of the de... Read More
Real Dairy Buttercream Frosting
This is my favorite vanilla frosting. It is a classic buttercream for wedding cakes, light and fluffy and not too sweet. Many brides call me a year later to tell me that their top wedding cakes, ... Read More
Chic's Noodle Kugel
This is the winning entry of the Kugel Throwdown sponsored by The Washington State Jewish Historical Society and Hillel UW JConnect. The winners are David and Marc Jacobson and their intro to the reci... Read More
Cream Cheese and Cottage Cheese Blintzes
So, I've been meaning to put the blintz recipe up since February. So much food, so little time! Please, please don't be alarmed at the photos....making hundreds requires dozens of eggs, pounds... Read More
Chocolate Coconut Cheesecake with Nanaimo Crust
Typing the name of this cheesecake makes me want to run from the room screaming, "It can't be!" It's an Almond Joy, Mounds Bar, triple chocolate hit topped with coconut infused Decor... Read More
Galaktoboureko
I first hear of galaktoboureko from my friend Carl who professes it to be his favorite dessert. Looking online, I find a recipe and make it but I think it comes out heavy. Galaktoboureko is a Greek se... Read More
Sootloch con Arroz
Sootloch con arroz is a Sephardic rice flour pudding. It is light, delicate and wonderfully delicious. I love the fact that it doesn't have eggs or gluten; gives my allergies a break. First t... Read More
Classic Tiramisu
Ah, Tiramisu ~ a classic, a fad, back to being a classic. I first made it for Hillelfest a few years ago for their Italian inspired dinner. I use bottomless 1/2 sheet frames and have two gor... Read More
Classic Plain Cheesecake with Blueberry Topping
This is a classic plain cheesecake dolled up with a fresh blueberry topping and trimmed in whipped cream. What part of that needs defining??!! We make plenty of these in the bakery back in the day but... Read More
Marble Cheesecake with Fresh Strawberry Topping
I enjoy any opportunity to eat chocolate. Add fresh strawberries and whipped cream...yeah, all my free Weight Watchers points' out the window for the coming year. I make this cheesecake the same w... Read More
Decorator's Whipped Cream
For years, running the pareve bakery, we use non-dairy whipped toppings on our pies and tarts. Resisting the urge to investigate exactly what ingredients make up a non-dairy whipped topping, I simply ... Read More
Smoked Salmon, Spinach and Leek Frittata
I'm staring at a small scrap of yellow legal pad. Last Tuesday, at 5:00 am, I need to whip up a frittata for a brunch. Without a recipe, I decide to just toss ingredients into a bowl and hope... Read More
Tarragon Crepe Wrapped Salmon with Lemon Sauce
Serving these salmon filled crepes this past week, I'm reminded how sublime they are with their hint of tarragon and subtle lemon burst. I have to close my eyes as I chew. Standing in the kitchen,... Read More
Trifle
What's a trifle? Scrumptious dollops of custard and whipped cream layered with sponge cake and fresh strawberries. This is fabulous when real DAIRY is used and works surprisingly well as... Read More
Classic Egg Challah Recipe
When I first converted, the Spice and Spirit Cookbook, A Lubavitch Women's Cookbook Publication, became my go to resource in the kitchen. More than a cookbook, it includes all the necessary halahi... Read More
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